• 6servings

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, C, D, E, P
MineralsSilicon, Potassium, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 2 pounds sweet potatoes, peeled and cut into 2 1/2-inch julienne strips

  2. 1 bunch baby carrots, peeled, and stems trimmed to

  3. 3/4 inch 1 pint pearl onions, peeled

  4. 1 pound fresh asparagus, cut 2 1/2-inch pieces 1 tablespoon butter or margarine

  5. 3 tablespoons mint leaves, cut into julienne strips

  6. 1 tablespoon grated lemon peel

  7. 2 tablespoons lemon juice

Instructions Jump to Ingredients ↑

  1. Combine sweet potatoes, carrots, and onions in steamer placed in 2 1/2-quart saucepan with 1-inch salted water. Steam over medium heat, covered, for 10 minutes.

  2. Add asparagus, and steam 5 minutes longer, until vegetables are tender. Remove vegetables from pan, and pour off water.

  3. Combine butter, mint, lemon peel, and juice in saucepan; add to vegetables. Heat, tossing to blend flavors.


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